|Languages linton pharmacy kenya Michael Pollan is having none of it. He believes the rot set in a century ago, when bread-making became industrialised. Steel mills found a way of removing the outer layer of bran and the endosperm – the bits that contain “the dietary fibre, the vitamin E, the folic acid, phytic acid, iron, zinc, manganese and magnesium”. That was good for the food processors – the inert starch they were left with had many qualities they liked. It was stable, consistent, and it didn’t go off. And people wanted more of it, because, when you ate it, this refined starch was swiftly turned into glucose in your blood – what we now call a blood-sugar spike. When the spike is followed by the inevitable crash, you want more white bread.